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Wednesday, September 28, 2016

Silky Potato and Gruyere Soup (Meat, Gluten and Dairy Free)

My family and I enjoy potato soup anytime, especially this time of year. I have several classic recipes that I serve and now I have yet another to share with you.This particular potato soup is unique and different in a key wonderful way. I used Silk Sugar Free Vanilla Almond Milk.
Nut Milks are a powerhouse of wonderful heart and body-good nutrients. This particular nut milk has half the RDA's suggested allowance for vitamins B12 and E, plus 40% of calcium, and healthy doses of riboflavin, vitamin D, magnesium and zinc! This is just for the milk substitution alone!
This soup is fantastic for the lactose intolerant, those just looking to shave off a couple of calories or someone wanting to tap into their inner Dairy, Gluten or Meat Free style of life, if only for a meal. I tried this milk initially in a Dairy Free smoothie I created while on vacation. It is pretty much a blank canvas as per flavor, considering there is no sugar, a little fat, which is mono and polyunsaturated and less than a gram of carbs.
Admittedly, this recipe involves full on Gruyere, but I did some research and there is a Vegan Gruyere made with almond milk also, which would accommodate the substitution, since it will be blended until smooth anyway. Again, this is a transitional recipe, so if you do dairy, by all means use the real deal. The rich and nuttiness of Gruyere pairs well with the nutty flavor profile of the almond milk. Also remember, vanilla in and of itself is not sweet per se, especially when no other elements of sweet are involved. The garnish is simply some grated Gruyere tossed with bright and smoky paprika and freshly cracked black pepper. A tiny sprig of Lime Thyme is added for aromatics and a pop of color. This recipe allows for substitutions where you feel comfortable.